buceriasdon

CDN, thinking back over the last year's Monthly Challenges I can recall a few dismal failures along the way. Just goes with the territory. Like Craig, I learned from them. I roast my own peppers on the stove burners turning with tongs to blacken. I've never seen bottled roasted peppers here. Place them in a sealed bag and allowed to cool. I wash the skins off under a faucet, chop or puree and drain in a strainer to get rid of the excess water. I look forward to your next effort.Don

CDN, thinking back over the last year's Monthly Challenges I can recall a few dismal failures along the way. Just goes with the territory. Like Craig, I learned from them. I roast my own peppers on the stove burners turning with tongs to blacken. I've never seen bottled roasted peppers here. Place them in a sealed bag and allowed to cool. I wash the skins off under a faucet, chop or puree and drain in a strainer to get rid of the excess water. I look forward to your next effort.Don

The whole point of these monthly challenges is to inspire you into experimenting and venturing into new territories - to try something you have never done before and might not have otherwise attempted. Failure comes with the territory and is just as important as success in improving your skills.

Logged

buceriasdon

A friend dropped by the last time I made pizza for Alejandra and I so my pizza was gobbled up before pics were taken. Roasted red pepper and basil pesto with shrimp. I add quite a bit of garlic and red pepper flakes to this pesto as I find the pesto a bit sweet otherwise. That's why sometimes they are called sweet peppers. Very tasty pizza. Don

buceriasdon

Thanks Norma, That's my kinda of pizza. I think what others might like better, and I may try it myself one day, is to use a spicier sausage, what have you, because of the sweetness of the roasted red pepper pesto. No, that is my usual dough however it was baked in my new mini oven, though it is a work in progress, today's trial bake went quite well, I was very pleased with the crust. Next time more heat. this was at 650 degrees F. GM Better for Bread from Wal Mart, 60% hydration, yeast and salt. I slowly add flour to the water, then rest for a bit, holding out the salt till the end, then add the sea salt dissolved in a touch of water and then finish mixing in my KA. 200 gram dough ball. Made the dough early this morning, kept in my reefer, then two hours at room temp. I do like overnight CF a bit better.Don

Thanks Norma, That's my kinda of pizza. I think what others might like better, and I may try it myself one day, is to use a spicier sausage, what have you, because of the sweetness of the roasted red pepper pesto. No, that is my usual dough however it was baked in my new mini oven, though it is a work in progress, today's trial bake went quite well, I was very pleased with the crust. Next time more heat. this was at 650 degrees F. GM Better for Bread from Wal Mart, 60% hydration, yeast and salt. I slowly add flour to the water, then rest for a bit, holding out the salt till the end, then add the sea salt dissolved in a touch of water and then finish mixing in my KA. 200 gram dough ball. Made the dough early this morning, kept in my reefer, then two hours at room temp. I do like overnight CF a bit better.Don

Don,

I thought your crust on your pizza you posted looked different. That is why I asked if you used the same formula. Your mini oven does look very promising. Many butchers in our area make many kinds of sausage. Some are really hot and some do have peppers in them.

Thanks for telling me how went about mixing your formula with Better for Bread flour and what you baked your pizza in.

Nice pizza, Don! Here is my first entry. It is a little subtle regarding the peppers, but they are there, little globes of red bursting with make-you-cry love. Chile petins, my favorite. Also a heavy load of crab meat and chimmichuri, over a 50/50 blend of provolone and Monterrey jack. 7 day dough with a store marinara sauce. Pics of dough in my PA thread.

buceriasdon

Tom, Su pizza es muy rico! I'm going to have to give chimichurri a try, sure looks tasty. An aside I rarely see pequin chiles here in my part of Mexico, I think they are used in more northern cuisine.Don

Ok... So my work made my planned 48 hour cold ferment turn into a 72 hour ferment. The dough: two red bell peppers, one yellow bell pepper... Roasted, peeled, seeded, pureed (added some water to thin it out), then strained. Used the roasted pepper liquid as the "water" for the dough. 24 hour bulk ferment, then a re-ball, and then 48 more hours in the fridge. The dough smelled awesome!!!

It is really hard not to feel very happy with myself... Not just because of the concept, but it was sooo good. I am still recovering from the "chile rush" that I get when I eat something that spicy. The dough was really good. Soft, crispy, chewy, and tender at the same time... Best specialty dough I've made.

parallei

Concerning the water in the shrooms: If your oven in the shop is going anyway, consider slicing the shrooms, placing them in a sheet pan (or whatever) drizzling with a bit of olive oil, a pinch of thyme and baking for a few minutes. You'll need to keep an eye on them, but this has worked for me in the past at 500 deg or so.

Concerning the water in the shrooms: If your oven in the shop is going anyway, consider slicing the shrooms, placing them in a sheet pan (or whatever) drizzling with a bit of olive oil, a pinch of thyme and baking for a few minutes. You'll need to keep an eye on them, but this has worked for me in the past at 500 deg or so.

Paul

Paul,

Thanks for your tip on how to get the water out of the mushrooms in the deck oven. I guess the same method could be used for peppers.

buceriasdon

Ok. So for tonight's pizza I used caribe chiles stuffed with homemade chorizo. I forgot that before I chopped the black olives more. A homemade slow cooked tomato sauce followed with Pepper Jack cheese,thin sliced onions and the stuffed peppers with oregano sprinkled as garnish, I was going to use cilantro but it went bad on me. I did switch back to my standby Mexican flour for this one.Don

buceriasdon

Thanks for the kind words everyone. It's a take off on my chile relleno(ray/yawn/o) pizza. I don't care for deep frying but do like the roasted pablano peppers with different fillings so I came up with something different. I have never tried to batter the rellenos and then bake the pizza, I have made baked chili relleno casseroles in the past but in the four or five minutes bake time for pizza I'm not sure the batter would bake totally. I guess there is only one way to find out......Don

Thanks for the kind words everyone. It's a take off on my chile relleno(ray/yawn/o) pizza. I don't care for deep frying but do like the roasted pablano peppers with different fillings so I came up with something different. I have never tried to batter the rellenos and then bake the pizza, I have made baked chili relleno casseroles in the past but in the four or five minutes bake time for pizza I'm not sure the batter would bake totally. I guess there is only one way to find out......Don

Don,

Last year I had some leftover chiles rellenos - poblanos stuffed with cheese and fried in an eggy batter. I sliced them into rounds and used them as a topping for a pizza. I think I posted about it somewhere here, but the search function isn't cooperating with me right now. It was a great use for leftovers, but not something I would make from scratch just for pizza.